Method

Put tortillas on cookie sheet, warm in oven for 5 minutes. Then remove from oven and lay out all six on work surface. Spoon equivalent amount of bean mixture onto center of each tortilla.

Top with tomato, avocado, cilantro and cheese. Fold in two horizontal sides of each tortilla over the filling, then roll up from bottom to form burrito. Cut into two to serve, and garnish with green onion.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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Method

Using a sharp knife, score the fat of each duck breast in a criss-cross formation. Season duck on both sides with salt and pepper.

Heat 1 tbsp of olive oil in a sauté pan over medium heat. Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest.

For the sauce: heat remaining 1 tbsp of oil in a medium saucepan. Add shallots and garlic. Cook over medium heat for 2 minutes, stirring often.

Add orange juice, stock and cornstarch. Bring to a boil. Reduce heat and simmer, until liquid has reduced by half and thickened.

Slice duck thinly and arrange on a platter as your elegant food centerpiece. Drizzle with orange sauce and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine. To get the magazine delivered to your home, click here.